Chef

Chef Stephane Gallou seeks inspiration in the purest characteristics of his adoptive land, the Portuguese colors, smells and tastes. His philosophy in the kitchen is based on the use of high quality products as well as on socially significant values such as Fair Trade, Sustainability and buying from local producers which, in is personal opinion, allow him to obtain the best the land has to give: fresh organic products with a deeply genuine flavor.

Chef’s Recipee

Stuffed Free Range Chicken (4 people)

• 2 Free Range Chicken
• 1 Garlic Clove
• 500g Carrots
• 100g wild mushrooms
• 1g parsley.
• 2 eggs
• 5cl cream
• 5cl white whine
• 2cl Brandy
• 5cl Olive Oil
• 5g Butter
• Salt and grained white pepper

1. Take out the chicken’s breast and thighs  seasoning them with salt and pepper;
2. Cut the mushrooms and carrots(in cubes) and sauté them in butter and garlic;
3. Let it simmer over low heat;
4. In a bowl,  mix the minced meat, sauté mushrooms and carrots, parsley, white wine, brandy, cream and eggs;
5. Blend it well and check the taste;
6. Fill the Chicken breast with the mixture;
7. Sauté the Chicken until browned and bake it in the oven at 100°C;
8. Garnishing tip: Mashed carrot or celery purée with dates;